Cummulative Rating
N/A Servings
Makes 6-8 servings. Difficulty
Medium
Ingredients
For the Gougere: 1 cup grated Swiss Emmenthaler cheese 2 Tablespoons grated Parmesan cheese 6 Tablespoons unsalted butter cut into pieces 1 cup water 1/2 teaspoon salt 1 cup gf flour 4 large eggs, room temperature 1 teaspoon gf stone-ground mustard Dash of freshly grated nutmeg Dash of cayenne pepper
For the Smoked Salmon Filling: 1/4 lb. sliced smoked salmon 1/4 lb. cream cheese, softened 6 Tablespoons sour cream 1 teaspoon gf Dijon mustard 1 small garlic clove gf hot sauce to taste
Directions
Make the Gougere: Preheat oven to 425º degrees.
Bring the water, butter and salt slowly to a boil in a two quart saucepan. Remove the pan from the heat. Add the gf flour all at once and stir vigorously with a wooden spoon. Return the pan to the heat and continue stirring until the dough cleans the pan and forms a ball.
Remove the pan from the heat and cool briefly. Beat the eggs into the dough one at a time until completely incorporated. Add the stone-ground mustard, cheeses, cayenne and nutmeg to the puff paste.
Drop the dough by spoonfuls on to a lightly buttered heavy baking sheet.
Bake the gougere at 425º degrees until puffed (about 10 minutes). Reduce the heat to 375º degrees and bake until golden and set (about 5 minutes more) or until golden brown.
Using a serrated knife, slice the Gougere puffs horizonally to make a "clam like" cut. Set aside.
Meanwhile, make the filling: In a food processor, combine the smoked salmon, cream cheese, sour cream, dijon mustrad and garlic and process until smooth. Adjust seasonings to taste with gf hot sauce. Spoon about 1 teaspoon of filling into the middle of each Gougere puff. Serve immediately.
Tips
We used The Gluten Free Pantry’s Country French Bread & Pizza Mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
